Urban Plates’ Turkey Salad

1 pound turkey breast, medium dice
2 ounces mayo
1 ounce creme fraiche
1 ounce walnuts, toasted and chopped
3 ounces grapes, cut in half
1 Granny Smith apple, diced small
1 ounce red onion, diced small
1 ounce celery, diced small
2 tablespoons parsley
1 teaspoon thyme
1 teaspoon sage
2 tablespoons lemon juice
Salt and pepper

Method: Prep all ingredients and mix together. Serve on ciabatta bread with garlic aioli and arugula. Yields 12 servings.

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  2. On the Menu Recipe: Shrimp Dumplings from Wild Note Cafe
  3. On the Menu Recipe: Port Wine Braised Beef Short Ribs from Chef Jason Knibb of Nine-Ten
  4. On the Menu recipe: Whisknladle’s Wild Prawns with Cuttlefish Ink Tagliatelle, Uni Saffron Creme, Fresno Chiles and Fava Leaves
  5. On the Menu Recipe: Market’s ‘Point Reyes Blue Cheese Souffle & Satsuma Tangerines’

Short URL: http://www.lajollalight.com/?p=59237

Posted by Staff on Feb 23, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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